Ingredients

• RUMP ROAST

• 1 RED ONION

• 1 POUND BAG OF CARROTS, PEELED AND CUT INTO LARGE CHUNKS

• 4 LARGE PARSNIPS, PEELED AND CUT INTO LARGE CHUNKS

• 4 STALKS CELERY, CUT INTO CHUNKS

• 2 POUNDS LARGE WHITE MUSHROOMS, QUARTERED

• 1 CARTON BEEF BROTH

• 1/2 BOTTLE RED WINE (I USED CABERNET)

• 28-1/2 OUNCE CAN DICED TOMATOES

• 28-1/2 OUNCE CAN WHOLE, PEELED TOMATOES

• 3 HEAPING TABLESPOONS TOMATO PASTE

• 3 TEASPOONS KOSHER SALT

• 2 TEASPOONS PEPPER

• 1 TEASPOON GARLIC POWDER

• 2 TEASPOONS ITALIAN SEASONING

• 2 TABLESPOONS FLOUR

• 2 TABLESPOONS OLIVE OIL

• 2 TEASPOONS MINCED, FRESH PARSLEY

Directions

Pat roast dry with paper towels. Sprinkle 1 teaspoon of kosher salt, 1/2 teaspoons pepper and 1/2 teaspoon garlic powder and 1 teaspoon Italian seasoning over each side of roast. Cover each side of meat with 1 tablespoon flour. Heat olive oil in slow cooker insert and add roast (or Dutch oven if you don’t have a slow cooker with a removable insert). Brown on both sides over medium-high, about 4 minutes per side.

Add carrots, parsnips, onion, and celery. Pour beef broth and wine over vegetables. Add tomatoes and tomato paste. Add mushrooms to top and sprinkle with remaining teaspoon of kosher salt and pepper.

Sprinkle with minced parsley and serve over wide egg noodles. Enjoy!

Until next time, Kris